Pork & Rice Noodle Bowls with Peanut Sauce

In light of animation domination night and the NCAA basketball picks being on television, I decided to nix any attempt at pulling my husband away from the couch.  I don't always like to have dinner in the living room, but sometimes you have to give in.  This is a meal you can eat in front of the T.V.  and give into Chinese take-out cravings without any guilt on calories or sodium bloat.  Pork tenderloin replaces mystery meat and is served in a light peanut sauce with a lovely array of color from the veggies.

Pork & Rice Noodle Bowls with Peanut Sauce
(adapted from Cooking Light Great Plates)

1 package rice noodles
1/2 cup hot pasta water
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 inch knob grated or finely minced ginger
1 clove crushed or finely minced garlic
1 teaspoon chile paste (sambal oelek)
2 tablespoons brown sugar
Non-stick cooking spray
1 pound pork tenderloin cut into 1/2 inch strips
2 cups thinly sliced red bell pepper
1 cup thinly sliced carrots
1 cup asparagus chopped into 1/2 inch pieces
1/2 cup thinly sliced green onions

Cook rice noodles according to package directions.  While the noodles are boiling, reserve 1/2 cup of the pasta water in a small dish and whisk together the next eight ingredients (peanut butter, rice vinegar, soy sauce, sesame oil, ginger, garlic, chile paste, and brown sugar) until the peanut butter is smooth and combined.  Set aside.

Heat a large nonstick skillet over medium-high heat.  Coat with cooking spray.  Add the pork and cook until the pork is cooked through (about 6-8 minutes).  Remove pork onto a plate and set aside.  Add the peppers, carrots, and asparagus to the skillet and cook, stirring occasionally for 5-7 minutes or until the veggies begin to soften.  Add the pork back to the skillet.  Drain and add the noodles to the skillet.  Add the sauce and toss until everything is well coated.  Sprinkle with green onions and serve.